Cool way to spend a summer's day and to use leftover roast. Fix the first part of this the night before. The rest of the salad comes together quickly and doesn't require heating the kitchen. Serve with mini muffins and gingered lemonade.

Mandarin Orange Pork Salad

1/2 pound cooked pork loin, cut in thin strips
3 tablespoons red wine vinegar
1 tablespoon vegetable oil
2 teaspoons granulated sugar
1/2 teaspoon salt
1 head lettuce, torn into bite-sized pieces
1/2 cup celery, thinly sliced
1 cup red seedless grapes, sliced in half
2 tablespoons chopped green onion
1 tablespoon minced parsley
1 (8-ounce) can mandarin orange segments, chilled and drained
3 tablespoons sliced almonds

1. Combine vinegar, oil, sugar and salt together; pour over pork and let pork marinate 4 to 24 hours, covered and refrigerated.
2. Toss together lettuce, celery, grapes, green onion and parsley. Add dressing and pork; toss well. Carefully fold in mandarin orange slices. Top each serving with a few almond slices.

Serves 4.

Recipe provided courtesy of Pork: The Other White Meat.